The State / What’s good here: Tazza Kitchen in Forest Acres
The wood-fired pizzas. Prosciutto with a haystack of arugula and a spritz of lemon combines the just the right flavors, including the wood-fire flavor from two custom-made Italian ovens.
Seventy-five percent to 80 percent of dishes are “impacted” in some way by the ovens, said manager Ryan Libert. The pizzas, including the basic Margherita with fresh mozzarella and basil and the spicy sausage and black pepper honey with aged provolone and fresh mozzarella are 100 percent baked in the high-heat oven.
This menu overall is influenced by southern Italy and Baja California cuisine, and it is seasonal and depends on as much local farm produce as possible. City Roots, Congaree Mills and Wil-Moore Farms are among local providers.
[…]
Read the entire article at The State
Go back to: Press